September 18, 2015

Sweet Crepes, Creamy Yogurt, and Fresh Fruit




When Brent and I first met, he was just finishing up his masters degree and I was starting my 4th year of undergrad. He had just accepted a job in Seattle, so we both were pretty aware that we only had a few weeks to spend together (although in complete denial). We spent those few weeks trying to figure out everything about one another - food likes/dislikes, hopes, dreams, aspirations etc. After he moved to Seattle I was completely devastated. I spent every waking hour thinking about him, and what our life would be like when we finally crossed paths again.

Life moved on, as it does, and I eventually finished my degree. I moved west to Alberta (much closer to Seattle) to start a very arduous 12-month internship. Once I finished, after a very long time apart (filled with a lot of emotions and crying and wine drinking), we both decided to move to Victoria, BC. We rented the most adorable little apartment right across the street from the ferry terminal. The decor was somewhat reminiscent of my grandmother's era - blush pink carpet, blush pink walls, floral drapery, and wallpaper. We slowly, and with the approval of our landlords, made the place our home. Things seemed to move rather quickly in our tiny apartment on Quebec St. We got a puppy late November, and then by Christmas Eve we were engaged. I couldn’t have been happier. That Christmas morning, our first Christmas together, Brent got me a gift that little did I know at the time, would be a gift that would time and time again, remind me of those years spent in Victoria. Some of the best years of my life. A crepe pan!!!

It may seem silly, but every time I get out that pan, swirl a little butter, and then batter, I am always reminded of the times we shared in Victoria - getting to know each other and watching our relationship grow and blossom. Since the moment I received that pan, I no longer viewed crepes as something you eat at the summer fair piled high with whipped cream and berries or hunched over a stoop in Paris after a night of heavy champagne drinking and dancing. Crepes now symbolize the love that I have for Brent. The love that we both share for one another. And the love we both have for crepes. I see it in his eyes every time I pull out that pan.

We never rush through a morning with crepes. We both take our time finding our favorite toppings. His, savory apple and cheddar, mine, fresh fruit with yogurt. I make our crepes one at a time, so we can sit and enjoy each one without rushing the meal. Crepes are one of those foods that people often think are harder to make than they actually are. The batter itself is just a simple mixture of eggs, milk, flour, butter, salt, sugar, and vanilla thrown into a blender and pureed into a liquid. And as long as you have the right pan, cooking crepes is easy.

Last week, I decided that it had been too long since we'd enjoyed crepes together. I came down to the kitchen and started preparing the batter. That particular morning, our fridge was lacking the necessary savory ingredients Brent enjoys. I thought this was the perfect opportunity to win him over to my side - sweet crepes with yogurt.

When I first moved to Seattle, it took quite a long time to find a yogurt that appealed to all of my preferences. I noticed that the grocery aisle was filled yogurt that was low to no fat and loaded with artificial sweeteners, promoting itself as a healthy weight-loss/diet food. Thin, watery, bitter, and overly sweet, I was discouraged by the lack of European-style Greek yogurt. The deliciously rich and creamy yogurt that you can eat on its own, or with some granola and fresh fruit, a little honey, or some mixed nuts.

After sampling a wide variety of yogurts, and even attempting to make my own in the bathroom tub, I finally found a yogurt that appealed to all of my needs - noosa yoghurt. I was initially drawn to the brand by the creative and colorful packaging, but I was soon won over by the velvety and smooth texture, the richness, the creaminess, the slightly sweet and sour taste, and the assortment of amazing flavors. Most of the time I eat noosa yoghurt on its own (it’s that good), but sometimes I'll pair it with crepes, pancakes, waffles - really any type of pastry. It's also perfect for dipping fruit - bananas, apples, stone fruit, berries. My absolute three favorite flavors are pumpkin, raspberry, and coconut, but I also really love the strawberry rhubarb, lemon, and tart cherry. I’m pretty lucky that this stuff is only a few blocks from my front door. A girl’s gotta have her yogurt. If you’re interested in trying a few flavors and not sure where to look, on their website they have a location tracker so hopefully you can find some close to you. Also, the folks at noosa have provided a coupon for first-time taste testers. Click here to redeem. #noosafresh

Thanks to noosa yoghurt and SocialMoms for sponsoring this post. All thoughts and opinions expressed here are my own.

 




recipe 
QUICK AND EASY CREPES
recipe adapted from: How to Cook Everything Vegetarian
makes 6 - 8 crepes
prep time: 5 minutes
cooking time: 20 minutes

2 large eggs
 1 1/4 cups milk
1/4 tsp vanilla
2 tbsp unsalted butter, melted + extra for frying
1 cup all-purpose flour
1 tbsp granulated sugar
1/4 tsp salt

toppings:
fresh fruit
 noosa yoghurt
whipped cream
eggs
 cheese
powdered sugar

Add all of the ingredients to a blender. Pulse until smooth, scraping down the sides of the blender after a few seconds to mix in any flour that may have stuck. You can prepare the crepe batter a day in advance, and store in the fridge until ready to use.

Heat a large frying pan or a crepe pan on medium.
Once the frying pan is hot, add a small dab of butter. Swirl it around, coating the whole pan.

With the handle of your frying pan in one hand, and the blender jar in the other, slowly pour a rough 1/4 cup of the batter onto the frying pan, while simultaneously tilting it in circles to evenly coat the bottom. You are trying to achieve a very thin layer while coating the whole pan. You must work fast because the batter cooks quickly. Some people prefer to use a crepe spreader to get an ultra-thin layer, but in my opinion, it's not necessary.

Cook the crepes for 2 - 3 minutes on one side until light brown. Loosen the edges and flip the crepe. Cook on the other side for a minute, until light brown. Serve crepes immediately, or keep warm in the oven until ready to serve.


8 comments:

  1. I just love crepes but rarely make them! These sound great with the yogurt on the side! Yum!

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  2. Such a sweet story, no wonder you love crepes so much! Mine is dim sum :)

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  3. i love crepes as well but i dont have the pan or the expertise to make them so thin. love the idea with fruits and yogurt.

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  4. I love your story! These crepes sound delicious. I love the idea of pairing them with noosa yoghurt. Yum! Gorgeous pictures and recipe!
    xx Sydney

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  5. Crepe mornings are the absolute best and a favorite in our house as well. We love noosa yogurt as well and will try giving it a go with crepes the next time we have them! Love these beautiful light-filled photos.

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  6. So happy to hear I'm not the only one dismayed by the yogurt selection in the US. I live in Ottawa but frequently travel to Vermont and NY state. It is always a challenge to find full fat, natural yogurt... I thought the low fat, artificial sweetener fad was over??!!

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  7. My husband is Danish so we make crepes frequently, and I LOVE the Noosa yogurt! It's the best out there.

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  8. This is adorable! I like my crepes with Nutella, strawberries, banana, and coconut whipped cream!

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